Nutty Graham Picnic Cake Recipes

Steps:

• Set oven to 350 degrees.
• Grease and flour a 10-inch tube pan OR a 12-cup Bundt pan.
• In a large bowl, mix all cake ingredients, except the nuts, beat for 3 minutes at medium speed.
• Stir in nuts by hand.
• Spoon batter into prepared baking pans.
• Bake for 40-60 minutes, or until cake test done.
• Cool in pan for 15 minutes, run knife around the edges, lift off and remove from sides, OR invert (if using a Bundt pan).
• FOR GLAZE: In a small saucepan, combine 4 tbsp brown sugar, milk and butter, cook over low heat just until sugar is dissolved, stirring constantly.
• Remove from heat.
• Stir in icing sugar, blend until smooth.
• Drizzle over cake; sprinkle with nuts.

Steps:

• Heat oven to 350°F. Generously grease and flour 12-cup Bundt pan or 10-inch tube pan. In large bowl, combine all cake ingredients except nuts beat 3 minutes at medium speed. By hand, stir in 1 cup nuts. Pour batter into greased and floured pan.Bake at 350°F. for 40 to 60 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes invert onto serving plate. Cool completely.In small saucepan, combine 2 tablespoons brown sugar, milk and 1 tablespoon margarine cook over low heat just until sugar is dissolved, stirring constantly. Remove from heat. Stir in powdered sugar blend until smooth. Drizzle over cake sprinkle with 1/4 cup nuts. HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 370 Protein 5g Carbohydrate 47g Fat 20g Sodium 440mPICTURE: Top to bottom: Nutty Graham Picnic Cake, Streusel Spice CakeFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
• Measure the flour, 1 1/2 cups packed brown sugar, graham cracker crumbs, baking powder, baking soda, salt, ground cinnamon, softened butter or margarine, orange juice and the eggs. Beat until smooth about 2 to 3 minutes. Stir in the walnuts and pour the batter into the prepared pan.
• Bake at 350 degrees F (for 45 to 50 minutes) or until a toothpick inserted in the center comes out clean. Let cake stand in pan for 20 minutes. Invert cake onto a serving plate and ice with Brown Sugar Glaze.
• To Make Brown Sugar Glaze: Combine the confectioners' sugar, water, 1/2 cup brown sugar and the vanilla. Add more sugar or water to make a proper consistency for a barely pourable glaze.

Steps:

• Combine the first 3 ingredients; let rest until cool.
• Cream margarine and sugar, adding eggs one at a time, beating well after each addition.
• Sift together flour, baking powder and salt. Add to egg mixture. Fold in cooled dates.
• Pour in a 9" x 13" baking pan. Mix TOPPING ingredients and sprinkle over batter.
• Bake at 350 F for 35-40 minutes.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Mix chocolate chips, brown sugar and pecans; set aside.
• Bake and cool cake as directed on box for 13x9-inch pan--except sprinkle chocolate chip mixture on batter in pan before baking.
• Store tightly covered.